I discovered a new cheese, Vlaskaas Flax Harvest Gouda, and just had to make a sandwich with it. Salty, tangy, and oh so creamy, this cheese is delicious! A drizzle of truffle oil enhanced both the sharp and subtle nuances of the cheese, elevating this sandwich to gourmet status. A glass of fume blanc completed the experience!
The lemon and herbs add a wonderful fragrance to this braised chicken; add a simple starch and roasted vegetable for a delicious fall dinner.
A delicious treat, and a great way to use up ripe bananas. Who doesn’t like a nice, moist piece of banana nut bread? Psst…you probably have all these ingredients in your kitchen right now!
This delicious, bracing sauce has a nice, slow heat that will spice up your everyday chicken!
The rich sweetness of miso and soy sauce combine for a savory delight. The sugars in the sauce create a delicious caramelized skin, and the fresh ginger adds bright pops of robust flavor.
Adapted from my mother’s recipe (and no, it never tastes quite like hers), this hearty dish is a delicious way to prepare eggs for dinner. Crisp shrimp act as a delicate counterpoint to smooth scrambled eggs, accented by sweet onions and salty oyster sauce. Perfect as part of a multi-course Chinese dinner.
These realistic er, cookies are perfect for your Halloween festivities, but don’t stop there! They will be a guaranteed showstopper at your next potluck or office party, not to mention an April Fool’s brunch!
When I make this dish at home, I always take the time to make my own chicken stock. The difference is amazing (see recipe for Egg Drop Soup). Canned, low sodium broth can be used, but be sure to adjust the added salt in the recipe. Making my own stock for this dish is very practical; I buy two whole, fresh chickens and disjoint, boning out the breast meat for the lo mein. I add what’s left – bones, skin, leg quarters, to a pot of water and simmer for…read more
The secret to a flavorful roast is to add aromatics toward the end of the cooking time, so they don’t “cook away.” Also, adding too much braising liquid can water down the pot juices. Try changing up the herb mix for variety.
NOTE: The above is all that remained of the recipe to be reviewed when the photo session commenced. Be warned – frightening, irrational behavior may result after tasting these brownies. Moments after this photo was snapped, the morsel was consumed, with threatening comments such as “you’ll draw back a bloody nub!” hurled at the photographer.